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Ingredients:
1 Chicken, 3-3 1/2 lbs.
1 tbsp Salad oil
4 cloves Garlic, minced
1 md  Onion, coarsley chopped
2  tbsp Ginger, chopped
1  stalk  Lemon grass
1/4  cup Lemon grass, sliced Lemon zest
1 Galangal, sliced
1 tsp Turmeric
1 tsp Salt
2 tsp      Coriander, ground
2 tsp      Sugar
1/4 tsp   Pepper
28 oz     Chicken broth
4 cup     Water
1 1/2  tbsp  Lemon juice

Preparation:
1.  Remove chicken giblets.  Pull off and discard lumps of fat from chicken. Cut off wings and leg-and-thigh pieces. Separate back from breast.

2.  Pour oil into 6 quart kettle and place over medium heat.  Add garlic, onion, and ginger and cook, stirring until onion is soft.  Add lemon grass, galangal, tumeric, salt, coriander, sugar, pepper, broth, and water. Stir then add chicken.  Bring to a boil over high heat. Cover, reduce heat, and simmer until breast is no longer pink when slashed (15-20 minutes).

3.  Remove breast and let cool. Simmer remaining chicken until meat near thighbone is no longer pink when slashed (15 minutes more).  Lift out legs and thighs, let cool.  Continue to simmer broth.  Discard skin from breast, legs and thighs. Cut meat into bite-sized pieces.  Cover and set aside.

4.  Return bones to broth, continue simmering until broth is richly flavored (about 1 more hour). Strain,  discard wings, back, bones,and seasonings.  Bring chicken to room temperature before serving.